Benedict's Grill

Benedict's Grill Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Benedict's Grill, Breakfast & brunch restaurant, 176 South Main Street, Rochester, NH.

03/18/2021

Hi Everyone,

I thought I’d go waaaaay back and post the Jake’s City Kitchen blueberry muffin recipe

6C Flour
6t baking powder
1t salt
1C sugar

Mix these dry ingredients together.

Add 6 eggs and
1C shortening, melted

Then add milk to consistency
Fold in 3C or so of blueberries

Bake 350* for 25-30 minutes
Rotate pans halfway through baking

Note: Ron uses an ice cream scoop to ensure that each muffin is the same size. Pop the whole muffin pan with the batter in it and freeze overnight. It takes the stress out of the next morning and by doing this, the tops dome out nicely.

KIMCHI Makes 1 to 1.5 gallons. Depends on the quality of Napa Cabbage you buy1st step:3 2.5 lb Napa Cabbages, cut into ...
02/07/2021

KIMCHI

Makes 1 to 1.5 gallons. Depends on the quality of Napa Cabbage you buy

1st step:

3 2.5 lb Napa Cabbages, cut into 1” or 2” lengths and placed in a 5 gallon bucket.
Cover with water.

Add 1.5 Cups Kosher Salt. Stir to dissolve.

Put plates on top of the cabbage to keep it submerged. Leave at room temperature anywhere from 4 days to 2 weeks.

Temperature will influence fermentation time. When it’s done there will be some mold or scum floating on the top. (This will slide right off when you drain the water off)

When that’s done...
Make your sauce

Purée:

1 large onion
1/2C garlic
2T ginger
1C Korean Red Pepper Flakes (or more if you want it more spicy)
1/2C Fish Sauce ( THE best brand is 3 Crabs. This brand’s logo is 3 crabs so look for that.
1T kosher salt

Last step:

Drain cabbage. It should taste lightly pickled.... reserve some of the liquid and set it aside.

Mix cabbage with the sauce, coating well.
Place mixture in desired containers

Add reserved liquid to cover, if needed.

Press down to submerge cabbage

Refrigerate. It’s ready to go in 24 hours

Note: Add scallions, cut to 1” lengths if you want (Ron doesn’t).

You’ll find 3 Crabs products at Lo’s Seafood in Newington (Asian Grocery Store)

01/21/2021

Hello Everyone,

Avgo Lemono Soup

Mince: 1 small bunch of celery
2 onions
1 T garlic
Throw it all in a soup pot with a little oil or butter over low heat until translucent.

Add chicken stock and the juice of 5 lemons. Use an immersion blender to purée.

Simmer with a roux or cornstarch until it’s as thick as you want it.

Salt and pepper to taste
Add 4C cooked rice
Add cooked chicken if you’d like

In memory of Gregory Broom Hi everyone, thought I’d share what I’ve been up to lately. I’ve just wrapped up this commis...
09/30/2020

In memory of Gregory Broom

Hi everyone, thought I’d share what I’ve been up to lately. I’ve just wrapped up this commissioned quilt, measuring 10’x10’.
The neon colors were Greg’s tshirts from work.
I feel compelled to say..... always be kind. We have no idea what other people are going through.
I can only imagine that the loss of a child is a kick in the gut that you never fully recover from.
I hope my quilt brings his mother a small measure of comfort ❤️ Alicia

08/16/2020

FISH CHOWDER

It’s scary simple!

Simmer fish in just enough water to cover. (We use Haddock)

In a separate pan, sauté 1 large, diced onion in butter. When it’s done... add it to the pan with the fish

In a separate pan, cook your potatoes. When they’re done... add them to the fish pot.

Add heavy cream to stretch it out

Add salt and white pepper to taste

Melt some butter with paprika to put on the top for color

Ron’s tip: cook everything in a separate pan/pot so your end result isn’t a pile of mush

08/11/2020

In light of missing last week’s post.....
Here are 2 recipes. Ranch and Bleu Cheese Dressing

RANCH:

1/2 gallon mayo
2 lbs sour cream
1 ranch seasoning packet
Milk to consistency

The seasoning packet is institutional size. Follow the directions on the packet but use milk instead of buttermilk. (The buttermilk just adds cost and the sour cream already adds the acid to it)
There are thickeners in the mix so you need to make it a little on the thin side. Place it in the fridge overnight and it will thicken nicely.

BLEU CHEESE:

1 qt sour cream
1 qt Mayo
1t granulated garlic
1t white pepper
1 lb crumbled bleu cheese
Add milk to consistency

07/27/2020

HOMEMADE HASH

3 lbs Corned Beef
1 Large Onion, chopped
1 pepper, chopped
1T garlic, minced
3C potatoes, small dice, cooked
2T Santa Fe Spice
1T Cajun Seasoning

Braise 3 lbs corned beef with the seasoning packet that comes with it for 7 hours. When done, It should shred and pull apart easily.

Chop it up and throw it in a bowl.

Sauté the onion, pepper and garlic
Add it to the chopped corned beef

Add 3 cups of small diced, cooked potatoes

Add 2 T Santa Fe spice or any kind of southwest seasoning
(Should have cumin, chili, paprika and garlic in it)

Add 1 T Cajun seasoning - like Emeril Lagasse’s BAM!

DO NOT add salt.... The corned beef is salty enough

Work it all together with your hands

You will notice, as I post these recipes, that everything is cooked separately and blended together afterwards. With this approach, your end product doesn’t end up being a pile of mush. ☀️

07/19/2020

Ok.... the Hollandaise Sauce recipe:

1 package of Knorr Swiss Hollandaise Mix

Melt butter according to package directions .... that’s it!

Pretty much everything we made was from scratch and in the beginning, the Hollandaise was no exception... we simply kept running out. On an average Sunday, we served 400 people. We couldn’t keep stopping to make more so we switched to a mix

07/19/2020

Hi Everyone,

I’m probably never going to get around to writing a cookbook and we’ve always shared our recipes freely so I’ve decided to post 1 recipe a week.

Let’s start with:

Pineapple Salsa

1 can crushed pineapple (do not drain)
the one that’s around 14 oz
2 Cups water
1/2 Cup brown sugar
2 tsp Carribean Jerk Spice

Bring it all to a boil

Thicken with a slurry

* SLURRY - 1:1 ratio of flour and water. Whisk into boiling mixture a little bit at a time until you reach desired consistency.

I’d start with 1T water to 1T or so water... doesn’t have to be super precise ☀️

05/28/2020

Hello Everyone,

Ron and I have decided to close up for good. Even though it’s what we need to do and we know it’s the right decision.... I find myself at a loss for words to express how grateful we are to all of you for supporting us over the years (for some, it’s been 5 generations)
We will miss being a part of your life... talking with you, laughing with you, watching your children grow up, helping you navigate the loss of a loved one.... sharing your joys, successes....
Thank you to our staff... past and present. Their great service and attention to detail has always pushed us to be considered one of the best breakfast restaurants in the State.
Thank you all again and I hope if we run into each other out and about, you’ll take the time to say hello or maybe even stop and chat. ~ Alicia ❤️

Salmon Benedict $11.95
12/07/2019

Salmon Benedict $11.95

Address

176 South Main Street
Rochester, NH
03867

Opening Hours

Wednesday 6am - 2:30pm
Thursday 6am - 2:30pm
Friday 6am - 2:30pm
Saturday 6am - 2:30pm
Sunday 6am - 2:30pm

Telephone

+16033300665

Website

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